Whole Fish Grilled with the All-Purpose Grilling Basket
For 2 servings
About 20 minutes of cooking
Steven Raichlen’s All-Purpose Grilling Basket lives up to its name.
Indeed, what is interesting about this accessory is that you can use it to cook a fish as well as the rest of your dinner, for example. And… that’s what I’m going to talk to you about today: how to get a very beautiful and delicious fish using this basket.
One of the most primordial steps to take when you want to cook whole fish on the barbecue, whether using a grilling basket, a salt block or else, is to make sure beforehand that the fish is clean and gutted. Also, another important aspect, if you want to eat the fish with its skin: scaling it. You can ask your fishmonger to do it for you, or you can do it yourself by going over the scales of the fish with the blade of a knife. Then, when it is done, you can finally move on to cooking!
Oh! By the way, if you are camping, for example, know that you can also make this recipe above the fire pit or a chimney starter! (However, note that you will need to cook one fish at a time with the second option.)
Here we go!
- 2 rainbow trout
- 2 lemons
- 1 lime
- 2 green onions
- House of BBQ Experts’ California dry marinade, to taste
- 1 cup avocado oil
- 1 bunch of cilantro
- 1 bunch of dill
- Preheat the grill to 450°F with a direct and an indirect cooking zone.
- Meanwhile, gut, clean, and scale the fish (if not already done).
- Using a knife, slice the lemons and the lime into slices and chop the green onions.
- Season the inside and outside of the fish with some California dry marinade, then drizzle avocado oil on their skin so that it sears well afterward.
- Fill the inside of the fish with lemon and lime slices, cilantro and dill sprigs, and green onion pieces. (Save lemon slices and cilantro and dill sprigs for later.)
- Season the remaining lemon slices with California dry marinade, then place the fish in the grill basket. Cover the fish with lemon slices and sprigs of cilantro and dill.
- Place the basket in the indirect cooking zone and let the fish cook for about 15 minutes, i.e. until they have an internal temperature of about 165°F (be careful to take the temperature of the flesh of the fish and not the filling).
- Transfer the fish to the direct cooking zone and sear their skin for about 1 min on each side to give them a nice color.
- Serve and enjoy!